How do I make my salads less lame? [more inside]
posted by jason's_planet on Nov 17, 2009 - 65 answers

I'm thinking of going to culinary school for baking and pastry. Right now Johnson & Wales in RI is the front runner. My question: is JWU worth it, or should I be looking elsewhere? [more inside]
posted by firei on Oct 18, 2009 - 4 answers

Why is basil considered to be an herb, but spinach is a vegetable? [more inside]
posted by chicago2penn on Aug 16, 2009 - 21 answers

Great (summer-friendly) lunch menus. Difficulty: can be mostly or wholly made beforehand. [more inside]
posted by availablelight on Jul 18, 2009 - 21 answers

What side dishes (apart from coconut rice) would go well with a rich, spicy, coconut-milk-based lamb curry? [more inside]
posted by faeuboulanger on Jul 10, 2009 - 23 answers

Are culinary seeds and beans (whole spices, dried peas, etc.) treated to prevent germination? [more inside]
posted by werkzeuger on Jun 27, 2009 - 11 answers

I just got a job as a chef's apprentice, and I'm trying to collect scholarly culinary resources I can use to help me with my studies. So far my instructors have recommended The Professional Chef textbook put out by the Culinary Institute of the America and The Food Lover's Companion. Are there any other websites or books that are essential for would-be culinary professionals trying to learn a little more of culinary science, history, and cuisine classique? [more inside]
posted by schroedinger on Feb 21, 2009 - 14 answers

I want to skip my Senior year of High School and go to Culinary school instead. Is this a bad idea? [more inside]
posted by 47triple2 on Jan 5, 2009 - 62 answers

Can I make a ceviche a day ahead? [more inside]
posted by deinemutti on Jan 2, 2009 - 4 answers

[Xmas Filter] I'm doing my Christmas shopping, and I'm a bit stuck on what I need to get my mother. She likes culinary-cultural history books, preferably with recipes. Suggestions? [more inside]
posted by Weebot on Dec 9, 2008 - 40 answers

I want to become a better cook, is chef school the nuclear option? As a child, my mother insisted that I do the eating and not the cooking. Despite her best intentions, I ended up quite clueless on how to cook. In college, I improved by cooking for myself and quite enjoyed it. I just graduated from college and I'd like to pick up a tangible skill on the side and attend chef school. The reason is because I've only been cooking for 2-3 years and would like to improve faster than the oh-just-keep-at-it-and-it-comes-with-age-and-experience rate. [more inside]
posted by bodywithoutorgans on Nov 20, 2008 - 23 answers

Cooking to impress-- the ethnic edition. [more inside]
posted by availablelight on Feb 29, 2008 - 16 answers

Interesting cooking classes in Washington, D.C. proper? [more inside]
posted by ryanshepard on Jan 13, 2007 - 8 answers

What's the best culinary school in Chicago? [more inside]
posted by bigboggle on Dec 2, 2006 - 5 answers

Help me get some linguica sausage in New York City tomorrow afternoon. I want to make some Portuguese Bean Soup for a guest from Hawaii! [more inside]
posted by onalark on Nov 8, 2006 - 8 answers

Is there a food/culinary theory equivalent to literary or film theory? [more inside]
posted by glibhamdreck on Sep 11, 2006 - 12 answers

Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted by 1fish2fish on Jun 17, 2006 - 16 answers

Indespensible kitchen supplies? Culinary magic aids? Killer cutting board? [more inside]
posted by soma lkzx on Feb 27, 2006 - 55 answers

For Christmas, I'd like to give my sister and brother-in-law, who live in Boston, a gift certificate to take a cooking class together. Can you recommend or help me select a school or instructor? [more inside]
posted by palegirl on Dec 14, 2005 - 7 answers

Recipe for miso soup wanted! Must be tried and true and fixable with ingredients available in the U.S. (or on the 'Net.) It's not as easy as it seems, evidently... (T'anks!)
posted by Shane on Sep 5, 2005 - 16 answers

I'm debating whether or not to pursue a degree in culinary arts, and also what type of degree and school I should consider. [more inside]
posted by BradNelson on May 23, 2005 - 12 answers

Whats the difference between a blender and a food processor? Seems to me the only difference is that a blender has more speed options, but I could be wrong. Please let me know.
posted by thebwit on Sep 27, 2004 - 5 answers